Instructions

1. 1

   Squeeze the thawed leaf spinach out firmly a portion at a time, until hardly any liquid comes out. A wet filling softens the pastry and runs out in the basket.

2. 2

   Peel the onion and the garlic and dice both finely.

3. 3

   Chop the spinach coarsely and mix it with the diced onion and garlic, the crumbled sheep's milk cheese, the grated nutmeg, the salt and the pepper.

4. 4

   Cut the puff pastry into eight squares of equal size, set the filling in the middle of each one, fold the squares over diagonally and press the edges down firmly with the tines of a fork.

5. 5

   Whisk the egg yolk with the milk and brush the parcels thinly with it.

6. 6

   Preheat the airfryer to 180 °C.

7. 7

   Cut baking paper to fit the basket and lay four parcels on it in a single layer with space between them, stacking nothing; the other four go into the second batch. The paper must be weighed down by the food, otherwise it flies into the fan. Cook at 180 °C.

8. 8

   Do not turn the parcels, or the risen pastry will tear and the filling escape. Carry on cooking at 180 °C until the pastry is golden brown and flaky.

9. 9

   Leave the parcels to cool briefly, because the filling is very hot straight out of the basket.